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Top Customer Reviews
I had always loved Chinese food while in India. As I headed for Indonesia with a job offer, I was a bit excited that now I might get to eat Chinese food for lunch and dinner everyday. But to my dismay, on a very first serving I felt it too plain, devoid of any taste. That is what I thought that day; as we, in India, were brought up on relatively spicy food, whereas Indonesians and Chinese of Indonesia probably had a different beginning. This was the first time, I realized that what we ate in restaurants of Bombay (now Mumbai) were substantially modified versions of Chinese origin food, developed over time to suit Indian taste buds.
Next experience was when I landed in Canada. In my very first job, one evening we were working late and our boss asked us what type of food we would prefer to have? It was a Firm of Charted Accountants and the cuisine came from some very good Chinese restaurant. By now I had forgotten Indonesian experience and with others I also picked up my plate for Chinese preparations. It was better than Indonesian stuff, but still relatively plain in taste as compared to Indian makes served in India. These experiences are 25 years old and might have changed in India as well. Remember though, these observations do not mean Chinese food preparations of foreign lands are tasteless to Indian tongue. For, a later day experience was quite different. A big "Chinese only" restaurant served us a full course of some two dozen or more courses of Chinese preparations has been very satisfying along with Chinese tea in tiny little cups, continually filling them as guests emptied their cup.